Recipe 33 neck meat. Also known as goutou meat and blood neck. The meat on the pig's neck, the place where the front leg is connected with the pig's head, and the knife edge when slaughtering the pig are stained with blood. The color is red, tender and old, and fat. Suitable for making steamed buns, steamed dumplings, noodles, or cooking methods such as braising in soy sauce and steaming noodles.